This was a raw recipe I got from the “Profoundly Raw Recipes” e-book, you can download for FREE here. It is called “Rockin’ Chinese “Fried Rice” by Elaina Love.
The original recipe needs a bit of planning because you have to soak the wild rice for 48 hrs. It is not cooked, it’s soaked to later puree it. So, if you want to look at the original recipe, download the free book (you only have to add your email address and you won’t get junk mail, plus it has other yummy easy recipes, smoothies, desserts…etc). I’m going to write how I did my version.
Because I didn’t read the recipe ahead of time, I didn’t know you were supposed to soak the rice, I was ready to make it, so I ended up cooking the wild rice, so I guess it’s a semi-raw recipe.
SERVINGS: 4
NOTE: I used a food processor to chop/shred all veggies except the broccoli florets. This helped so much, otherwise it would have taken me a loooong time to cut everything, I’m a slow chopper :)
INGREDIENTS (*organic):
1 c. wild rice*
1/2 head of green cabbage*
1 red onion* – If I knew, I would have only use 1/2…it’s VERY strong, if you don’t mind stinky breath do one whole one, next time though I’m doing only half.
3 cloves of garlic chopped/minced*
3 Tbsp grated ginger
2 heads of broccoli cut into small florets, stems peeled and shredded (I used the food processor to shred them)
2 large carrots shredded
1 bunch of cilantro chopped
1 bunch of flat leaf parsley chopped
1 c. peas* (I used frozen organic very lightly steamed in a bamboo steamer)
1/2 c. lemon juice*
3/4 c. olive oil*
3/4 c. sesame oil*
1/4 c. Tamari* (this is a wheat-free soy product, looks like soy sauce, you can find it at Whole Foods)
1 1/2 tsp Himalayan Pink Salt
1/2 tsp cayenne pepper*
Chop or shred all veggies in a food processor or by hand…with a knife of course ;) In a large bowl, mix everything together, except the rice and peas. Let it sit in the fridge until the rice is ready. The recipe says to let it sit for 2 or more hours, I only did for about 30 minutes. Once the rice and peas are ready (don’t over steam them), add the peas to the shredded veggies and mix. Then, serve the vegetable mixture on each plate and add the rice individually on top of the veggies and mix well. This is just useful if you have left overs and later want to reheat the rice.
This recipe has so much flavor, it’s delish!!! The only change I would make in the future was to only use 1/2 onion. The original recipes also includes red bell peppers and for zest and juice of 1 orange. We didn’t have any of that on hand.
Experiment and enjoy! It’s really pretty too!
